Go Back
+ servings
Various chopped vegetables in a white bowl.
Print

Cauliflower Risotto

If you've ever wondered how to make risotto low carb, you're going to love this cauliflower risotto recipe! It's one of my favorite low carb side dishes!
Course Side Dish
Cuisine American
Keyword easy side dish recipes, light recipes, low carb recipes, weeknight dinner recipes
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings
Calories 248kcal

Ingredients

  • 1 large head cauliflower
  • 4 slices bacon diced
  • 2 cloves minced garlic
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup shaved parmesan
  • 2 tablespoons minced parsley
  • Salt and pepper to taste

Instructions

  • Chop the cauliflower into large florets and add to the bowl of a food processor. Process until you have rice sized chunks of cauliflower. Alternately, purchase a one pound package of riced cauliflower or chop the cauliflower by hand.
  • Heat a large skillet over medium heat. Add the bacon to the skillet and fry until crisp, stirring often. Drain the grease.
  • Add the garlic to the skillet and cook for 1 minute.
  • Add the cauliflower rice and chicken broth and stir to combine.
  • Bring to a boil, reduce to a simmer, and cover. Cook 5 minutes or until cauliflower is tender.
  • Remove the lid and continue cooking, stirring occasionally, until the chicken broth has evaporated, about 5 more minutes.
  • Stir in the heavy cream, Parmesan, parsley, and salt and pepper. Serve immediately.

Video

Nutrition

Calories: 248kcal | Carbohydrates: 12g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 523mg | Potassium: 728mg | Fiber: 4g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 106.4mg | Calcium: 209mg | Iron: 1.3mg